Our carefully chosen selection of hard cheeses offers deep, complex flavours and exceptional long finishes. Artisan cheesemakers treasure traditional methods and recipes. They age their Cheddars and hard cheeses with time-honoured techniques for many months — and, in some cases, years. This allows each cheese’s unique texture, flavours, and aromas to develop. Our mouthwatering range includes rich, bold, and tangy cheeses with notes of nuttiness, earthiness, caramel, and grass.
No cheeseboard is complete without at least one variety of hard cheese — especially one with big, bold flavours. Pair our hard cheeses with thick, dark chutneys or crunchy apple slices for a mouthwatering end to your meal.
This locally produced cheddar-style cheese is made by Susan Richards at Rodwell Farm Dairy in Baylham, Ipswich. Unpasteurised milk from the farm’s own dairy cows provides its unique nutty flavour and long complex finish. The curds and whey are scalded at high temperatures to create its robust texture and give length to the flavour. Vintage Shipcord is then matured for approximately twelve months, developing acidity and tang as it ages. Read more
Godminster Vintage Cheddar hails from Bruton, Somerset, where it is made with pasteurised cow’s milk from the farm's own organic dairy herd to a traditional 70-year-old recipe. This firm Cheddar is matured for up to twelve months to produce a full, rounded flavour and an exceptionally smooth, creamy texture. Rich and buttery, it has a long finish without the acidity often associated with vintage Cheddars. Encased in distinctive burgundy wax, Godminster Cheddar is shaped in round truckles – and seasonally as pretty hearts. Read more
Norfolk Dapple is a cheddar-style cheese made by Ferndale Cheeses in Norfolk. Maker Arthur Betts uses unpasteurised cow’s milk from a local herd of pedigree Holstein-Friesians and traditional ‘cheddaring’ methods to create this rich and round cheese with a hint of nuttiness. Its namesake dappling develops on the truckles’ cloths while it matures for between five and eight months. Read more
Pliable Ogleshield is the West Country equivalent to Swiss Raclette. This supple cheese melts magnificently for sumptuous Alpine style raclette dinners with potatoes and gherkins – or the perfect cheese toastie! Made from rich Jersey milk by Jamie Montgomery in Somerset (maker of Montgomery's Cheddar), it is washed in brine every three days to develop its springy consistency, pink rind and slightly pungent aroma. The name of this cheese honours the contribution of former Neals Yard Dairy maturer Bill Oglethorpe to its development, and the cheese’s shield shape. Read more
Ferndale Cheeses’s Norfolk Dapple spends at least twelve hours in a bespoke refrigerator with the smoke of oak wood pellets to become Smoked Dapple. The result is multiple layers of flavour. We love the balance of smokiness, richness, roundness and nuttiness. The ‘dapple’ on this cheese is the beautiful speckling of colours that develop on this clothbound cheese as it matures for between five and eight months. Read more
Black Bomber is the flagship cheese of the Snowdonia Cheese Company, one of the UK’s best-selling speciality cheese brands. This multi-award-winning cheese from the Welsh Valleys has become a modern classic, instantly recognisable in its black wax casing. Made with pasteurised cow’s milk, this extra mature Cheddar is creamy and smooth. Its deep yet mellow flavour and long finish has secured its place in many cheese lovers’ hearts. Read more
Spenwood is a hard, pressed cheese made from unpasteurised ewes' milk. Reminiscent of Pecorino, its pale yellow paste has a smooth, dense texture and a sweet, slightly nutty flavour. Spenwood is produced by Anne Wigmore of Village Maid Cheese, based near Spencer Wood in Berkshire, from where this cheese takes its name. Matured for six months, it is perfect for grating over pasta or risotto. Spenwood won Super Gold at the World Cheese Awards 2017. Read more
Vintage Lincolnshire Poacher is made on the Jones family’s sustainably run farm with the unpasteurised milk from their herd of Holstein-Friesian cows. This traditionally-made cheese is similar to cheddar while also being reminiscent of Alpine cheeses such as Comte and Gruyere. Matured for around 22 months on wooden boards, Vintage Lincolnshire Poacher is smooth and rich. Batches made from summer milk have sweet pineapple and grassy notes with hints of toasted nuts. Winter-made batches are often more savoury and meaty. Read more
There are no mountains to be found near Copys Green Farm, Wighton, but this doesn't stop Catherine Temple producing Norfolk's very own Alpine-style cheese. Inspired by the local cheeses she discovered on a European cycling holiday, this semi-hard cheese is handmade to a Gruyere recipe using milk from the farm's own herd of Brown Swiss cows. Matured for six to nine months, Wells Alpine has a sweet, nutty flavour and a pleasant tang. Read more
Winner of the ‘Best Cheddar’ award at the British Cheese Awards 2018, Westcombe Cheddar is one of the three big Somerset Cheddars. Made by a father and son team at Westcombe Dairy near Shepton Mallett, this PDO accredited artisan Cheddar has a fabulous earthy aroma and a deep complex flavour. We love its lingering notes of notes of hazelnut and caramel; its mellow tang; and famously long finish. Read more
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